Name: Russian Honey Cake Recipe (Medovik): A Timeless Delight for Dessert Lovers
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Russian
Ingredients: 3 eggs: The eggs provide structure to the cake and help bind the ingredients together. They also contribute to the cake’s light and airy texture.; 1 cup clover honey: Honey is the star ingredient of this cake, giving it a natural sweetness and a distinct flavor. It also adds moisture to the sponge cake, ensuring it remains soft.; 2 cups all-purpose flour: The flour serves as the base of the sponge cake, providing structure and stability to each layer. Use a high-quality all-purpose flour for the best results.; 2 tsp baking soda: The baking soda helps the cake rise, giving it a light and fluffy texture.; 1 tbsp white distilled vinegar: When combined with the baking soda, the vinegar creates a chemical reaction that helps the cake layers rise and become tender. It also balances the sweetness of the honey.; 8 oz Cool Whip (thawed): Cool Whip adds lightness and fluff to the frosting. It helps create a soft, airy texture that contrasts nicely with the dense cake layers.; 1 cup sour cream: Sour cream provides a tangy, creamy element to the frosting, balancing the sweetness of the honey cake and enhancing the flavor.

Russian Honey Cake Recipe (Medovik): A Timeless Delight for Dessert Lovers

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When it comes to Eastern European desserts, Russian Honey Cake (Medovik) stands out as a true classic. Its roots trace back to Russia, where it has been a staple dessert for generations. With its rich layers of honey-sweetened sponge cake, complemented by a luscious sour cream frosting, Medovik offers a deliciously unique flavor experience. The combination of sweet, tangy, and creamy elements, along with the cake’s delicate, spongy texture, makes it an irresistible dessert for any occasion.

Author: Susan
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 16 slices 1x
Category: Dessert, Cake, Sweet Treat, Eastern European Dessert
Method: Baking, Layering
Cuisine: Russian, Eastern European
Diet: Vegetarian

Ingredients

Scale

Sponge Cake:

3 eggs: The eggs provide structure to the cake and help bind the ingredients together. They also contribute to the cake’s light and airy texture.
1 cup clover honey: Honey is the star ingredient of this cake, giving it a natural sweetness and a distinct flavor. It also adds moisture to the sponge cake, ensuring it remains soft.
2 cups all-purpose flour: The flour serves as the base of the sponge cake, providing structure and stability to each layer. Use a high-quality all-purpose flour for the best results.
2 tsp baking soda: The baking soda helps the cake rise, giving it a light and fluffy texture.
1 tbsp white distilled vinegar: When combined with the baking soda, the vinegar creates a chemical reaction that helps the cake layers rise and become tender. It also balances the sweetness of the honey.

Sour Cream Frosting:

8 oz Cool Whip (thawed): Cool Whip adds lightness and fluff to the frosting. It helps create a soft, airy texture that contrasts nicely with the dense cake layers.
1 cup sour cream: Sour cream provides a tangy, creamy element to the frosting, balancing the sweetness of the honey cake and enhancing the flavor.

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Instructions

Step 1: Preheat the Oven and Prepare the Baking Sheet

Start by preheating your oven to 350°F (175°C). To prepare for baking, invert the 18×13″ baking sheet and line it with four pieces of parchment paper. The overhanging parchment paper will make it easier to remove the cake layers once they’re baked. Ensure that the paper extends slightly beyond the edges of the baking sheet so that you have enough to lift the cake out later.

Step 2: Make the Sponge Cake Batter

In a large mixing bowl, beat together the eggs and honey for about 2 minutes until the mixture is smooth and well combined. The honey will not only provide sweetness but also help give the cake its characteristic golden color. In a separate bowl, mix the baking soda with the vinegar. This mixture will bubble up, creating a chemical reaction that helps the cake rise.

Add the baking soda and vinegar mixture to the egg and honey blend, then gradually incorporate the flour. Stir gently until you have a smooth, lump-free batter. Be careful not to overmix, as this can affect the texture of the cake.

Step 3: Bake the Cake Layers

Once your batter is ready, measure out ½ cup of the batter and spread it as thinly as possible over the prepared baking sheet. Be sure to cover the entire surface, reaching all the corners of the baking sheet. The key to Medovik is having thin layers of cake, so take your time to spread the batter evenly.

Bake the first layer for 7 minutes, then remove it from the oven and allow it to cool slightly. Repeat the process for the remaining three layers, baking each for around 7 minutes. This will result in four thin, golden-brown cake layers.

Step 4: Cool the Cake Layers

Once the layers are baked, allow them to cool completely. Cooling the layers before removing the parchment paper is crucial to prevent the cake from tearing. After the layers have cooled, carefully peel off the parchment paper. Using a 7-8″ plate, cut two circles from each layer to create a total of eight layers. Reserve the leftover cake scraps.

Step 5: Prepare the Cake Crumbs

Place the leftover cake scraps onto a separate baking sheet and bake them at 275°F (135°C) for 5-8 minutes, allowing them to dry out. Once the scraps have dried, transfer them into a zip-lock bag and crush them with a rolling pin until finely ground. These crumbs will be used to decorate the finished cake, adding both texture and visual appeal.

Step 6: Make the Sour Cream Frosting

In a mixing bowl, combine the Cool Whip and sour cream. Stir until the mixture is smooth and well-blended. The sour cream gives the frosting a tangy richness that balances the sweetness of the honey cake, while the Cool Whip adds lightness and fluff. The frosting should have a soft, spreadable consistency. If it’s too thick, you can add a tablespoon of sour cream to loosen it up.

Step 7: Assemble the Cake

Place one of the cake layers onto your serving plate. Spread a generous amount of sour cream frosting over the top, making sure to cover the entire surface. Repeat this process for each layer, frosting between each one. Once all the layers are stacked, use the remaining frosting to cover the top and sides of the cake. After frosting, take the crushed cake crumbs and sprinkle them generously over the top and sides. These crumbs add both flavor and texture to the cake, making it even more delicious.

Step 8: Chill and Serve

To allow the flavors to meld and the cake layers to soften, refrigerate the Medovik for at least 1 hour, though overnight is ideal. The resting time helps the frosting soak into the cake layers, resulting in a tender, flavorful dessert. When you’re ready to serve, slice the cake into portions and enjoy!

Notes

Honey Variations: Feel free to experiment with different types of honey, such as wildflower honey, orange blossom honey, or buckwheat honey. Each variety will impart a unique flavor to the cake.
Sour Cream Substitution: If you prefer a lighter frosting, you can substitute Greek yogurt for the sour cream. Greek yogurt will provide a tangy flavor but with a slightly thicker texture.
Frosting Adjustments: If you find that your frosting is too thick, you can add a bit of milk or heavy cream to loosen it up. This will help the frosting spread more easily.
Additional Flavorings: Consider adding vanilla extract or a pinch of cinnamon to the frosting for extra depth of flavor.

Find it online: https://susanrecipes.com/russian-honey-cake-recipe-medovik-a-timeless-delight-for-dessert-lovers/